Latest news with #YongFu
Korea Herald
24-05-2025
- Business
- Korea Herald
Michelin-starred Yong Fu opens 1st restaurant in Korea at Jeju Shinhwa World
SEOGWIPO, Jeju Island -- Yong Fu, a celebrated Michelin-starred Chinese restaurant originating from Shanghai, opened its first restaurant in Korea at Jeju Shinhwa World, marking the brand's official debut in South Korea. The original Yong Fu, founded by Weng Youjun, earned one Michelin star and holds the prestigious Three-Diamond designation from the Black Pearl Restaurant Guide -- a Chinese fine-dining standard comparable to Michelin. The Black Pearl Guide classifies restaurants into three tiers, with Three-Diamond restaurants described as "once-in-a-lifetime must-eats." Yong Fu's expansion includes locations in Hong Kong and Singapore, and now, Jeju Island joins the list. 'We are thrilled to bring Yong Fu to Jeju,' said Hwang Wei, CEO of Jeju Shinhwa World, at the restaurant's opening gala dinner on May 15, attended by culinary leaders and media. 'Cuisine is a universal language. China and Korea are both countries with rich culinary traditions, and we are proud to share this experience here, using the finest ingredients sourced locally from Jeju.' Taste of Ningbo and more Though Yong Fu's roots are deeply embedded in Ningbo cuisine -- a branch of Zhejiang cooking emphasizing fresh seafood, subtle seasonings and slow braising -- the menu at Jeju goes further. The restaurant integrates classic regional dishes from Beijing, Sichuan and Guangdong, broadening its appeal to diverse palates. Signature dishes at the Jeju branch include braised abalone in Ningbo-style sauce, spicy Jeju black pork stir-fry and chilled marinated crab with rich umami flavor. The menu also features offerings more familiar to Korean diners, including Peking duck, dim sum, sweet and sour pork in Cantonese style, and the indulgent Dongpo pork. One of the standout appetizers was a chilled tofu, served alongside marinated monkfish liver with nuts, and a lobster tart topped with caviar. The lobster's sweetness paired elegantly with the briny pop of caviar, showcasing a refined East-meets-West interpretation. A warm soup of minced hairtail fish balls and sweet green peas used local Jeju fish and crab-based broth for a delicate and cleansing profile. Though slightly under-seasoned, the soup was served in candle-warmed bowls that maintained the temperature to the final spoonful. Meticulous techniques and regional ingredients Among the main dishes, the braised abalone using South African abalone was seasoned with a flavor profile surprisingly close to Korean black bean sauce, offering deep sweetness and saltiness. The abalone was sourced from South Africa rather than Jeju due to their larger size. However, the abalone's slightly fishy aroma may not appeal to all Korean palates. Another main dish featured steamed yellow croaker caught off Jeju's coast, prepared with a fermented Doubanjiang sauce made with lychee. The sauce was mildly spicy and sweet, likely to be popular with younger or less spice-tolerant diners. The fish was steamed at low temperature to preserve its juiciness and subtle aroma. A more robust dish was the Sichuan-style beef made with aged tangerine peel and locally sourced Hanwoo beef. It arrived well-done, uncommon in fine dining, but the texture and flavor evoked a Chinese twist on Korean tteokgalbi. It was hearty, peppery and rich in umami. The tofu casserole with clams and caviar impressed with its delicate balance. Silken tofu, handmade using traditional techniques, soaked up a clear shellfish broth made from Jeju clams and replete with tiny Asian clams known as jaecheop in Korean. The touch of caviar added a luxurious, saline punch that elevated the dish from humble to haute. Finishing strong The meal concluded with a bowl of dandan noodles -- light, nutty and comforting -- and a final flourish: the Ningbo-style tangyuan. These glutinous rice balls, filled with sweet black sesame paste, floated in a fragrant chrysanthemum tea. It was aromatic and not overly sweet -- an elegant finale that encapsulated Yong Fu's ethos of refined simplicity. The restaurant's decor matches the opulence of its food. Dominated by bold red and gold tones and anchored by a large, wave-like cylindrical installation, the dining space feels both traditional and modern. For the grand opening, Yong Fu's founder Weng Youjun personally curated the menu. 'Yong Fu is more than one flavor or one region,' he said. 'It is the essence of Chinese fine dining, and now we bring it to Jeju, combining the best local ingredients with the depth of Chinese culinary heritage.' With its commitment to premium ingredients, authentic technique and multi-regional offerings, Yong Fu promises to become a culinary landmark in Jeju's fine dining scene. The restaurant offers both set menus and a la carte selections. The lunch set menu is priced at 48,000 won ($35) per person, while the dinner set is 78,000 won per person.
CNA
28-04-2025
- Entertainment
- CNA
China's Black Pearl Restaurant Guide awards held in Singapore for the first time
Prestigious Chinese Black Pearl Restaurant Guide held its eighth awards ceremony in Singapore on Apr 25 at the Marina Bay Sands Convention Centre. This is the first time that the awards are being presented outside of China, an indication of Black Pearl's international ambitions and Singapore's long-term plans to be a global gourmet destination. The awards ceremony, which was attended by Cao Zhongming, the Ambassador of China to Singapore, was followed by a 10-course dinner by chefs from Yong Fu (Hong Kong), Amazing Chinese Cuisine (China), Waku Ghin (Singapore), La Chine (Macau), and CUT by Wolfgang Puck (Singapore). Often touted as the Asian counter to the more European-centric Michelin Guide, the Black Pearl Restaurant Guide was launched in 2018 by Chinese e-commerce giant Meituan, whose app runs the gamut from food delivery orders to movie ticket purchases and ride-hailing services. The guide operates on a similar anonymous review system as Michelin, where restaurants are awarded one, two or three diamonds based on their innovative use of ingredients and cooking techniques, along with a more specific assessment criteria for Chinese culinary styles and standards. Sixteen Singapore restaurants are on the 2025 list, including newly minted One-Diamond Chinese restaurants Cassia, Jade Palace Seafood Restaurant and Peach Blossoms as well as Japanese restaurant Waku Ghin in Marina Bay Sands and Seroja, which focuses on cuisine from the Malay Archipelago. Modern British fine-diner JAAN by Kirk Westaway received Two Diamonds while French restaurants Les Amis and Odette were awarded Three Diamonds each. Other overseas cities represented on the list are Bangkok, Hong Kong, Macau, Taipei and Tokyo. Peach Blossoms won one out of four Annual Dish Awards for its Crispy Scales Fillet of Marble Goby in Spicy Pineapple Sauce. Singapore's One-Diamond Zen's executive chef Toraik Chua was named Young Chef of the Year along with chef Park Seunghun of Hong Kong's Korean fine-diner Hansik Goo. Les Amis' executive chef Sebastien Lepinoy took home the Master Chef Award. View this post on Instagram A post shared by Peach Blossoms (@peachblossomssg) Thanks to the list, many local restaurants including Peach Blossoms, Les Amis and Zen have seen a significant increase in well-heeled mainland Chinese diners in the past few years. Peach Blossoms' executive Chinese chef Edward Chong said that the restaurant's inclusion in the Black Pearl Guide affirmed his vision of presenting a unique form of Chinese cuisine that embraces Southeast Asian flavours such as assam and curry. 'I am pleasantly surprised that the Chinese guests love our dishes even though the flavours are so different from the usual Chinese cuisine.' Chua said: 'We were surprised to be on the list as we're a Nordic restaurant but it is definitely great exposure as we get more Chinese diners. Some are here to 'da ka' – show that they've been to Zen – while others are interested to find out more about our food.' According to Tang Yan, head of Black Pearl Restaurant Guide, 77 per cent of the reviewing panel is made up of gourmands and 'Chinese culinary experts with a deep knowledge of Chinese cuisine and culture and have a good understanding of local taste preferences while having an international culinary perspective'. Those with direct interests in the restaurants, such as suppliers and public relations representatives, are disallowed. Each reviewer's term is capped at five years and 30 per cent of the panel are rotated annually. The guide also leverages on data collected on the Meituan-Dianping platform regarding gourmet trends and the taste preferences of its users, which currently numbers around 678 million active users, according to global data and business intelligence platform Statistica. Tang said: 'We hope to establish an evaluation system that embodies Chinese characteristics to provide a reference point for international businesses keen to enter the Chinese market, and we hope to build a bridge for Chinese cuisine to go global. 'We plan to follow the paths of the Chinese diaspora in expanding our scope. Future editions will primarily focus on Asian regions, specifically Southeast Asia and East Asia. These areas are rich in culinary diversity and home to significant Chinese communities. Through this strategic expansion, we aim to further enhance cross-cultural dining exchanges and integration.' These are the Singapore restaurants ranked in the Black Pearl Restaurant Guide 2025. THREE DIAMONDS Les Amis Odette TWO DIAMONDS JAAN by Kirk Westaway ONE DIAMOND Burnt Ends Candlenut Cassia Cloudstreet Jade Palace Seafood Restaurant Meta Restaurant Peach Blossoms Restaurant Born Seroja Summer Pavilion Teochew Restaurant Huat Kee Waku Ghin Zen
South China Morning Post
12-03-2025
- Business
- South China Morning Post
How to create a restaurant menu: top chefs at Hong Kong's Michelin-starred and other fine-dining restaurants like Petrus and Louise reveal the secrets behind the crafting of their seasonal dishes
Eating an exceptional dish is often likened to a symphony, with flavours all working together to create a harmony greater than the sum of its parts. But individual dishes are in turn one part of a greater performance: the menu. In the finest restaurants, especially those serving tasting menus, the full dining experience from amuse-bouche to petit fours is defined by a consistent harmonious flow. Advertisement While it might feel like magic to a diner, the art of a menu relies on prior planning, experimentation and strategic decision-making. Along with knowing who they are cooking for and what their guests' expectations may be, chefs need a clear idea of what they want to 'say' through the menu – for example, showcase a regional cuisine, a specific style of cooking or seasonal ingredients. Chef Liu Zhen of Yong Fu in Hong Kong. Photo: Handout Liu Zhen, head chef at Ningbo specialist Yong Fu , carefully chooses each dish in a menu to craft a 'cohesive culinary journey'. 'A great menu is more than a collection of stand-out dishes,' he says, 'it follows a central theme – seasonality, seafood or an experience tailored to suit new or repeat guests.' Brown croaker with finely chopped peppers at Yong Fu. Photo: Handout Uwe Opocensky, executive chef at Restaurant Petrus , who also oversees the six other dining concepts at the Island Shangri-La hotel, follows a seven-step process when designing new menus. At Petrus, he uses this process to launch a new menu four times a year to reflect seasonal changes in his primarily European and Japanese ingredients.
